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Step 1 – Roast the Peanuts: Begin by roasting 150 g of raw peanuts in a dry pot over medium heat. Stir constantly to avoid burning and cook until golden brown. Once cooled slightly, grind them using a mortar & pestle or coffee grinder. Keep the texture slightly coarse for added crunch.
Step 2 – Heat the Coconut Milk: Pour 400 ml of coconut milk into the same pot and warm it over medium heat. Stir gently until it begins to release a fragrant aroma.
Step 3 – Blend in Curry Pastes: Add 25 g of red curry paste and 25 g of masaman curry paste. Adjust the balance to your taste-more red curry for spice, more masaman for sweetness. Mash and stir until the pastes dissolve completely into the coconut milk.
Step 4 – Sweeten and Balance: Mix in 4 tbsp palm sugar, 1 tbsp tamarind paste, 1 tsp white vinegar, and a pinch of salt. Keep stirring until the palm sugar melts and the sauce develops a smooth, glossy consistency.
Step 5 – Add Ground Peanuts: Stir the ground peanuts into the pot. Keep cooking and stirring for 10–15 minutes, allowing the sauce to thicken naturally as the flavors combine.
Step 6 – Finish and Serve: Once the sauce reaches a creamy, rich texture, remove it from heat. Let it cool slightly before serving with satay skewers, spring rolls, or tofu.